We hope you love our opening offering: a mini Boston Cream Pie, with moist delicious yellow cake, vodka-infused filling and a big spoonful of ganache on top!
Anyway, more to come on Eat Your Drink™ soon. I had just had to rush this recipe out to you! You know I can’t keep a secret! And frankly, I had no choice. These little Boston Cream Pies are in mortal danger once Intern Doug spies them. Such a sweet tooth he has. Out of control, it is. (Why am I phrasing like Yoda?) Who could blame him. These little gems are absolutely delicious - so moist and cake-y, with just a tiny bit of a vodka-fueled bite, the perfect foil for all that sugar and chocolate and creamy goodness!
Hope you enjoy!
Mini Boozy Boston Cream Pies
- 1 yellow cake mix (standard size box - about 18 oz), mixed up according to box instructions
Preheat over as directed. Spread the cake batter in a greased and floured 11”x13” pan. Bake for 15-18 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven, allow to cool for 10 minutes. Run a knife around the edge of the pan, and invert on a cooling rack until completely cool.
- 1 cup heavy cream
- 1 12 oz bag dark chocolate chips (2 cups of chocolate chips)
Heat the cream on the stove, or in microwave, until hot but not boiling. Pour in the chocolate chips. Stir until chocolate has fully melted and the mixture is thick and glossy. Set aside.
- 1 5.1 oz box vanilla pudding mix (the cook and serve variety)
- 1 envelope Knox gelatin (2 tsp gelatin powder)
- 1 ½ cups heavy cream or half and half
- 1 cup vanilla vodka
Combine pudding mix and gelatin in saucepan on stove. Pour in the cream, allow to soak for a minute or two. Cook the mixture per directions on the package (i.e. bring mixture to a boil over medium heat, cook for 5 minutes). Remove from heat and allow to cool for about 15 minutes. Mix in the vodka, a 1/4 cup at a time, stirring fully to incorporate. Refrigerate until the mixture thickens (about 30 minutes). Remove from refrigerator, stir fully.
Level the cake with a long serrated knife. Next, cut the cake into 1 1/2 or 2 inch rounds with a biscuit or cookie cutter. Split each cake round in half.
Drop about a tablespoon of the filling on each bottom layer, replace the top layer. Place the filled rounds on a cooling rack on top of a cookie sheet (this will catch any drips from the ganache.) Refrigerate the filled rounds for about 20 minutes until the cake feels slightly chilled.
Drizzle with ganache, and return to refrigerator to set the ganache.
Makes about 24 mini Boston Cream Pies
P.S. We’re still working on make ahead guidance and instructions for these, so stay tuned!